What are the food additives in snacks

Introduction: snacks, in general, people's life in addition to three meals a day is called meals, the rest are called snacks So what are the food additives in snacks? General children prefer to eat snacks, but it is easy to cause the phenomenon of partial food It's good for the old people to eat some snacks properly But it's not good to eat more It's better to choose healthy snacks when choosing snacks So what are the food additives in snacks? How to identify food additives is taught by Baibai safety net 1、 The mechanism of antioxidants is complex, and there are many possibilities If some antioxidants are easily oxidized, they react with oxygen first, thus protecting food Such as VE Some antioxidants can release hydrogen ions to break down the peroxides produced in the process of autoxidation, so that they can not form aldehydes or ketones, such as dilaurate THIODIPROPIONATE Some antioxidants may combine with the peroxides they produce to form hydroperoxides, which can interrupt the oxidation process of oils and fats, so as to carry out the process of tissue oxidation However, they can form stable dimers, or with peroxides Combine to form a stable compound Such as BHA, BHT, TBHQ, PG, tea polyphenol, etc 2、 Such substances as bleach can produce sulfur dioxide, which will form sulphurous acid when encountering water Besides bleaching, it also has antiseptic effect In addition, due to the strong reducibility of sulphurous acid, it can consume oxygen in fruits and vegetables, inhibit the activity of oxidase, and prevent the oxidative damage of vitamin C in fruits and vegetables 3、 Colorant, also known as pigment, is a kind of substance which can improve the sensory properties of food after coloring According to their properties and sources, edible pigments can be divided into two categories: edible natural pigments and edible synthetic pigments At present, amaranth, carmine, cherry red, new red, alluring red, lemon yellow, sunset yellow, bright blue, indigo and their respective aluminum lakes are allowed to be used in China And β - carotene, sodium copper chlorophyllin and titanium dioxide For edible natural pigment, natural pigment is mainly extracted from animal and plant tissues The composition of human natural pigment is relatively complex After purification, natural pigment may also have different functions from the original In addition, in the process of refining, its chemical structure may also change; in addition, in the process of processing, there is the possibility of pollution, so it can not be considered that the natural pigment must be pure and harmless 4、 Color protecting agent is also called hair color agent In the process of food processing, in order to improve or protect the color of food, in addition to using pigment to directly color food, sometimes it is necessary to add a proper amount of chromogenic agent to make the product present a good color 5 Enzyme preparation enzyme preparation refers to the extraction of substances with biocatalytic enzyme characteristics from organisms (including animals, plants, microorganisms) It is mainly used to accelerate food processing and improve the quality of food products The permitted enzyme preparations in China are: Papain extracted from the latex of immature papaya; protease produced by Aspergillus oryzae and Bacillus subtilis; α - amylase mostly from Bacillus subtilis; saccharified amylase strains used in the production of this enzyme preparation in China are Aspergillus niger, rhizoenzyme, Monascus enzyme and endosporoidase; Pectinase produced by Aspergillus niger, Aspergillus oryzae and Aspergillus flavus 6、 Flavor enhancer refers to the substance to supplement, enhance and improve the original taste or taste in food Some are called savors or tasters At present, the permitted flavor enhancers in China are sodium glutamate, - Disodium guanosine and 5 '- inosine disodium 5' - vinucleotide, disodium succinate and L-alanine 7、 Preservatives are substances that can inhibit the propagation of microorganisms in food, prevent food from spoilage and prolong the shelf life of food Preservatives are generally divided into acid type preservatives, ester type preservatives and biological preservatives 8、 Sweetener is a kind of food additive which endows food with sweetness According to the source, it can be divided into: (1) natural sweetener, sugar alcohol and non sugar Among them, ① sugar alcohols include: xylitol, sorbitol, mannitol, lactose alcohol, maltitol, isomaltitol, and erythritol; ② non sugar alcohols include: stevioside, liquorice, kiwifruit, luohanguosu and soma sweet (2) Among the synthetic sweeteners, sulfonamides include saccharin, sodium cyclohexylaminosulfonate and potassium acetylsulfonate Dipeptides include: Aspartame (aspartame), 1-a-aspartyl-n - (2,2,4,4-tetramethyl-3-sulfurized trimethylene) - d-alanamide (also known as alitame) The derivatives of sucrose are: sucralose, isomaltulose (also known as palaginase), new sugar (fructooligosaccharide) The above food additives are common and widely used, but if they are used according to the normal standard, they will not cause harm The normal standard is based on the test results of the food safety detector, and more food safety knowledge is in Baibai safety net Editor in charge: he xianrob